Parsnip & Pear Soup

One of our very favorite soups for fall and winter. Make it with dairy as we’ve instructed below, or prepare a vegan version by replacing the butter with coconut oil and the cream with coconut milk.

Parsnip and Pear Soup

Even more than eating soup, I love to make it. The entire process becomes an act of relaxation and comfort. Preparing the vegetables offers a moment to truly be present in the moment. With a glass of red wine in hand, I love to watch the soup simmer––catching up on the day’s events with my boyfriend or leafing through a magazine on the counter.

This recipe, made with in-season parsnips and pears, is one of my absolute favorites. Sometimes, I like to roast the parsnips beforehand to intensify the flavor. You can use apples instead of pears and swap the parsnips with squash. Salt in layers as you cook, and be sure to taste to make sure it’s right once you’ve puréed. The dash of vinegar is a nice way to bring a little brightness to the dish; you can experiment with different types, or try a squeeze of citrus instead.

How To Do It

INGREDIENTS

2 tablespoons unsalted butter

1 tablespoon olive oil

1 cup shallots, sliced

Kosher salt

3 cups parsnips, peeled and roughly chopped (about 3 medium parsnips)

3 Bosc pears, peeled and roughly chopped

A few sprigs fresh thyme1 cup dry white wine1 quart chicken or vegetable stock or water

Splash of apple cider vinegar½ cup heavy cream

1 teaspoon minced fresh rosemary

2 teaspoons flaky sea salt

Cracked black pepper

High-quality olive oil, for finishing

INSTRUCTIONS

Heat butter and olive oil in a soup pot or Dutch oven. Add shallots; season with salt. Cook until translucent. Add parsnips, pears, and thyme; season again with salt. Sauté for a minute or two then add the wine; bring to boil and cook until nearly evaporated. Add stock and bring to a simmer. Cook until parsnips are soft, about 30 minutes.

Remove thyme sprigs. Purée soup using an immersion blender, or transfer to blender once slightly cooled.

Pour soup back into pot. Stir in cream. Add a splash of vinegar then give it a taste, adding more vinegar or salt if necessary.

In a small dish, combine rosemary and flaky sea salt. Serve soup with rosemary sea salt, additional black pepper, and a drizzle of olive oil to finish.